Adapted by:
Pablo Martínez-Juarez
WriterEnvironmental economist and science journalist. For a few years, I worked as a researcher on the economics of climate change adaptation. Now I write about that and much more.
Karen Alfaro
WriterCommunications professional with a decade of experience as a copywriter, proofreader, and editor. As a travel and science journalist, I've collaborated with several print and digital outlets around the world. I'm passionate about culture, music, food, history, and innovative technologies.
The Germans call it sauerkraut, and the French call it choucroute. It’s fermented cabbage—a traditional dish in several European countries, typically served as a side.
It’s a beneficial preparation. Experts have studied whether this traditional food could provide essential health benefits for some time. Now, a new study by two University of California researchers offers new evidence that fermented cabbage can promote digestive health.
According to the study, it can help maintain the integrity of intestinal cells. This beneficial effect occurs with both homemade and store-bought fermented cabbage.
“It doesn’t matter, in a way, if we make sauerkraut at home or we buy it from the store; both kinds of sauerkraut seemed to protect gut function,” Maria Marco, co-author of the study, said.
Three elements. The team compared three components related to fermented cabbage and its fermentation process: the raw vegetable, the brine extracted from the fermented product, and the product itself. Researchers focused on studying the metabolites present in the food.
Metabolites are compounds produced when food and its elements break down biologically. During fermentation, significant chemical changes occur in food, which can alter its flavor, aroma and nutritional value.
Nutritional changes. The team’s chemical analysis showed changes in the nutritional profile of cabbage after fermentation. They identified beneficial metabolites such as lactic acid and amino acids, and also noted a lower carbohydrate content.
Some of the metabolites matched those generated by the intestinal mycobiome. The team said these changes could explain the digestive benefits often linked to fermented products.
The study was published in the journal Applied and Environmental Microbiology.
More than probiotics. This study adds evidence that fermented cabbage is a healthy food to include in a balanced, varied diet. Fermented foods contribute nutrients metabolized by the microorganisms responsible for fermentation. They can also provide beneficial bacteria that perform functions similar to probiotics in the digestive system.
Image | Kelsey Todd (Unsplash)
Related | A Study Confirms What Everyone Suspected: Plant-Based Milks Contain Fewer Nutrients Than Cow’s Milk
View 0 comments